🥔 Loaded Baked Potato Soup 🍲
Creamy, comforting, and packed with all your favorite baked-potato toppings in soup form — perfect for chilly nights or easy make-ahead meals!
⏱ Prep: 10 min | Cook: 1 hr 30 min | Total: 1 hr 40 min
🍴 Serves: 8
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🛒 Ingredients
4 russet potatoes (about 1½ lbs), scrubbed clean
5 tbsp unsalted butter, cubed
1 small shallot, diced
¼ cup all-purpose flour
3 cups milk (whole or 2%)
1 cup chicken stock (or vegetable stock)
½ cup sour cream
Salt and pepper, to taste
Toppings:
2 cups shredded cheddar cheese
4 strips crispy cooked bacon, crumbled
1 tbsp sliced chives (or green onions)
½ cup crispy onions or shallots (optional)
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👩🍳 Instructions
1️⃣ Preheat oven to 350 °F. Prick potatoes all over with a fork and place directly on the oven rack. Bake until fork-tender (~1 hour 15 minutes). Remove potatoes, cool slightly, peel and dice them.
2️⃣ In a large pot over medium heat, melt the butter. Add diced shallot and sauté until soft (~2-3 minutes). Season lightly with salt and pepper.
3️⃣ Sprinkle flour over the shallots and butter, stirring constantly for 3-4 minutes to cook out the raw flour taste.
4️⃣ Gradually pour in the milk and chicken stock, whisking until smooth. Simmer gently until the mixture thickens slightly — avoid boiling.
5️⃣ Stir in the diced baked potatoes, then blend the soup until smooth (either in batches in a blender or with an immersion blender).
6️⃣ Return soup to the pot, stir in sour cream, and adjust seasoning with salt and pepper. If too thick, add a splash more milk.
7️⃣ Ladle soup into bowls and top with shredded cheddar, crumbled bacon, chives, and crispy onions for garnish.
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#LoadedPotatoSoup #ComfortFood #SoupSeason #DinnerIdeas #FoodTok
Loaded baked potato soup is a wonderfully hearty and satisfying dish that takes all the delicious flavors of a classic loaded baked potato and transforms them into a warm and creamy soup perfect for any season, especially during colder months. This recipe highlights russet potatoes, known for their fluffy texture when baked, which form the creamy base when blended after baking. The process of baking the potatoes first ensures a deep, rich flavor and a smooth soup texture once pureed. Using a roux made from butter, diced shallots, and flour creates a velvety thickness without using heavy cream, making the soup rich but not overly heavy. The combination of milk and chicken or vegetable stock adds both creaminess and depth, balancing the soup perfectly. One of the best aspects of this soup is the topping combination—sharp shredded cheddar cheese, crispy cooked bacon, fresh chives or green onions, and optionally crispy onions or shallots provide the perfect contrast in texture and flavor. These toppings mimic the traditional baked potato garnishes and lift the soup from simple to indulgent. For those interested in customizing, variations can include adding roasted garlic for a subtle sweetness, incorporating leeks for additional savory depth, or using smoked paprika to lend a hint of smokiness. Making this soup in advance is very convenient: simply prepare it, refrigerate, and reheat gently on the stove, adding a splash more milk if the soup thickens too much overnight. This soup also fits well into meal planning for family dinners, offering a filling main course served with a side salad or crusty bread. It’s a great comfort food option that can even be meal-prepped for busy weeknights or casual gatherings. Moreover, because it uses common pantry ingredients and straightforward techniques, even novice cooks can achieve excellent results. Lastly, for those exploring dietary substitutions, the soup can be adapted easily by using plant-based milk and vegetable broth to make a delicious vegetarian or vegan variation, and employing dairy-free sour cream and cheese alternatives, ensuring everyone can enjoy the rich flavors of this loaded baked potato soup. This recipe is not only a cozy bowl of comfort but also a crowd-pleaser that brings warmth and satisfaction, perfect for soup season and dinner ideas that combine simplicity with indulgence.
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